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Cherry Wild Rice Salad

 Cherry Wild Rice Salad
While touring Door County, I sampled this salad. As soon as I got home, I wrote the lady who'd made it requesting the recipe. The mix of rice, vegetables and orchard-fresh fruit is a tasty way to remember Wisconsin's premier cherry-growing area. —Yvonne Gorges, New London, Wisconsin
6-8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 cups fresh snow peas, halved
  • 2 cups cooked wild rice
  • 1 cup cooked long grain rice
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup dried cherries
  • 1/2 cup thinly sliced celery
  • 1/4 cup chopped green onions
  • DRESSING:
  • 6 tablespoons sugar
  • 6 tablespoons canola oil
  • 3 tablespoons cider vinegar
  • 4-1/2 teaspoons soy sauce
  • 1 to 2 garlic cloves, peeled
  • 3/4 teaspoon minced fresh gingerroot
  • 3/4 cup cashew halves, toasted

Directions

  • In a large bowl, combine the first seven ingredients. For dressing,
  • in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and
  • ginger; cover and process until blended.
  • Pour over rice mixture and toss to coat. Cover and refrigerate until
  • serving. Just before serving, stir in the cashews. Yield: 6-8
  • servings.

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Cherry Wild Rice Salad (continued)

Nutritional Facts: 1 serving (1 cup) equals 355 calories, 17 g fat (3 g saturated fat), 0 cholesterol, 188 mg sodium, 48 g carbohydrate, 4 g fiber, 7 g protein.